To Fridge Or Not To Fridge...that Is The Question!!!

I have searched and searched, and all I have come up with is confusion!

I am wondering if anyone refridgerates their cakes when they are covered in (setting) ganache and then fondant?. I understand NOT to refrigerate the ganach while it sets up overnight and/or while it sets up on the cake (prior to applying fondant) due to possible condensation.

So the question arises...can one put the ganache covered and fondant decorated cake in the fridge!? And if so...shoudl it be covered with plastic wrap?

There are many cake/filling combos I would like to offer, but have not done so b/c I am unsure about the whole to "fridge or not to fridge."!! HELP!!

I do it all the time. I even let my ganache set in the fridge. Incase you want to refrigerate it, I wouldn't suggest you cover it in plastic wrap because once you get condensation, the moisture will be trapped in the plastic and then it will drip to your fondant and damage it. I always cover mines with plastic wrap though--only because I never had issues with condensation.

you should always refridegerate foods that are perishable. you need to refridegerate ganache. i have never crumb coated with ganache just butter cream but, i always refridgerate my cakes and would even if i did use ganache for the crumb coat

yes, i understand perishible fillings should always be refrigerated, which is why i never used them yet and i was getting frustrated feeling somewhat limited. thanks for the info. maybe i'll do a small test cake to see how it reacts this weekend. the setting ganache is okay unrefrigerated for 2-3 days b/c the cream used in it is cooked (it's pretty much like a truffle).

Does the fondant harden when it's in the fridge if i dont cover it...i'd hate to deliver a rock hard cake!? what if i gently wrapped in wax paper, then plastic wrap? hmm...

I have searched and searched, and all I have come up with is confusion!

I am wondering if anyone refridgerates their cakes when they are covered in (setting) ganache and then fondant?. I understand NOT to refrigerate the ganach while it sets up overnight and/or while it sets up on the cake (prior to applying fondant) due to possible condensation.

So the question arises...can one put the ganache covered and fondant decorated cake in the fridge!? And if so...shoudl it be covered with plastic wrap?

There are many cake/filling combos I would like to offer, but have not done so b/c I am unsure about the whole to "fridge or not to fridge."!! HELP!!

thanks!

I refrigerate all my cakes....buttercream, ganache and fondant as well. I guess it depends a lot on the brand of fondant you use, but I use Satin Ice and have no problems. If you go to www.rolledfondant.com there are a number of satin ice video demos. Ron Ben-Israel demonstrates covering a cake in satin ice...then at the end, he takes a damp cloth and rubs the whole thing down.....I've never tried that. The site says that Satin Ice is refrigerator and freezer safe.

I always refridgerate my cakes. Even the airbrushed ones. I just make sure that if they are airbrushed or handpainted that they are completely dry when I put them in the fridge (the airbrush food coloring I mean). Just no touching when they come out of the fridge. I take them out hours before delivery and just let any sweating dry.

I do not like to refrigerate cakes unless I have to because of fillings for 2 reasons. 1) Unless you have a seperate refrigerator specifically for cakes you always run the risk of picking up some type of refrigerator odors. 2) If you have high heat and high humidity, that cake it going to sweat and run (I am speaking from experience- green buttercream- cake sweat green blood like a massacre occurred). I found that I CAN freeze/refrigerate, but it's always best if you can bring them back up to room temperature gradually, so they do not sweat profusely. I would recommend that if you are going to store your cake in the frig, place a box of baking soda in prior to the cake, and store the cake in a cardboard cake box rather then trying to wrap in plastic. I am by no means an expert, but I'm just sharing what has worked/hasn't worked for me in the past.